Torta di uva: grape cake
This delicious and light parve cake makes a lovely dessert. I like to make it with large grapes and mixing white, red or black varieties, but you can stick to one type if preferred. The recipe also works well with many other types of fruit, such as plums, peaches or apples. Serves: 8-10 as dessert Preparation: 15 minutes Cooking: 1 hour
3 large eggs 190g golden caster sugar 190g sunflower oil 1 lemon, grated zest 1 tsp vanilla extract Pinch of salt 190g white flour (ideally “00” type) 1 tbsp baking powder 600g grapes, a mixture of white and red/black – halved Butter/margarine to grease the baking tin Flour to coat the baking tin
Preheat the oven to 170°C. Beat the eggs with the sugar with an electric mixer until you have a rich pale consistency.
Add the oil, lemon zest, vanilla extract and a pinch of salt. Mix again thoroughly. Add the flour and baking powder and whisk well again.
Rinse the grapes, halve them and remove any seeds. Take a 24cm diameter round spring-form baking tin and line the base with baking parchment.
Spread a thin layer of butter/ margarine around the bottom and sides and dust with flour to create a thin coat — it will stick to the butter/margarine — and discard any extra.
Pour a bit more than half of the cake mixture into the baking tin, and then scatter half of the grapes into one layer.
Pour over the remaining cake mixture and top with the remaining grapes. Bake for 50-60 minutes. To check if the cake is cooked insert a skewer or toothpick; if the cake is cooked it will come out dry and clean. If still wet bake for another 5 minutes and check again.
Leave it to cool for at least 20 minutes before removing it from the tray.